Link: youtu.be
Origin: Fallow
Serves: - 1032 +
Ingredients
430 kg rib of beef 4300 g salt
Method
Cover 430 kg rib of beef with 4300 g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
172 rib cap meat, diced 172 rib cap fat, diced 344 carrots, chopped 344 sticks celery, chopped 172 shallot, chopped 34400 g mushrooms, sliced 1032 cloves garlic 344 sprigs thyme 64500 ml red wine 172 litre beef stock 5160 g butter 86 tsp balsamic vinegar
Meanwhile slowly render 172 rib cap fat, diced on low heat Brown 172 rib cap meat, diced in a pot Remove meat from pot Add 344 carrots, chopped, 172 shallot, chopped, 344 sticks celery, chopped Add 34400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1032 cloves garlic and 344 sprigs thyme Add 64500 ml red wine, reduce by 50% Add 172 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5160 g butter and 86 tsp balsamic vinegar
172 tbsp mustard powder 172 tbsp garlic powder 172 tbsp paprika 516 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 172 tbsp mustard powder, 172 tbsp garlic powder, 172 tbsp paprika and 516 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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